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1
Position one rack at the top of the oven, another in the middle, and a third in the bottom.
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2
In a medium mixing bowl, sprinkle yeast and salt over 2 1/2 cups lukewarm water.
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3
Let the mixture stand for about 5 minutes, or until the yeast has been dissolved and bubbles appear on the surface of the mixture.
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4
Stir.
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5
Put the flour in a large mixing bowl and form a well in the center.
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6
Add the anise seed, mahlab, coriander seed, cumin, vegetable oil, sugar, and vegetable shortening.
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7
Stir until well combined.
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8
Then slowly incorporate the yeast mixture into the well, absorbing flour.
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9
Mix thoroughly.
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10
Knead the dough for about 15 minutes.
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11
It should be soft, yet smooth and elastic, and it should no longer stick to the sides of the bowl.
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12
Adding a sprinkle of flour to the dough may help if the dough is too sticky.
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13
Cover the mixing bowl with a dry towel.
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14
Let the dough rise for 1 1/2 hours in a place warmer than room temperature.
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15
Preheat oven to 400F.
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16
On a lightly floured work surface, punch down the dough and divide it in half.
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17
Roll half of the dough into a 2-inch-diameter log.
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18
Cut the log into 1/2-inch rounds and roll each of the rounds to a length of about 4 inches.
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19
If you feel like crimping the edges of the kaak to give them a fancy appearance, with a sharp knife, make 1/8-inch notches along one long edge of each dough strip at intervals 1/4 inch.
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20
Shape each strip into a ring, crimped edges facing outward.
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21
Brush each ring of dough lightly with the egg beaten with 2 tablespoons water.
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22
Then dip each dough ring in sesame seeds.
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23
Place the kaak on a lightly greased or parchment-lined baking tray in even rows.
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24
Bake for 10 minutes, utilizing all oven racks and rotating the trays.
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25
When all the kaak are completely baked, reduce the oven temperature to 250F and bake for an additional 20 minutes.
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26
Then crisp by reducing oven temperature to 200F for 20 minutes.
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27
The crisping stage is essential to produce the crunch and texture desired.
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28
The kaak should appear very light gold and crisp.
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29
Let cool and store in an airtight container.
